Apple eggnog cheesecake

Ingredients for 1 servings:

• 65 g butter, cold, in pieces
• 65 g sugar
• 1 egg(s), size M
• 150 g flour, sifted
• 1 tsp, leveled baking powder
• 400 g apples, pitted and peeled
• 1 packet of vanilla sugar
• 50 g sugar
• 1 vanilla pod(s), including the pulp
• 10 cl eggnog
• ½ pkt. vanilla pudding powder
• 200 g cream cheese, natural
• 250 g quark, 20% fat
• 1 packet of vanilla sugar
• 150 g sugar
• 1 egg(s), size M
• 5 cl eggnog
• 20 g cornstarch
• 200 g cream
• 1 tbsp vanilla sugar
• 1 pack of cream stiffener
• 2 tbsp eggnog
• some cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 13 hours 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 15 hours 5 minutes

small cake for afternoon coffee

Quickly knead the dough ingredients together to form a shortcrust pastry. Line a prepared 18cm or 20cm springform pan with the dough, forming a high rim. Refrigerate for one hour. For the apple filling, cut the apples into small cubes. Bring to a boil with the sugar, vanilla sugar, vanilla pulp, and 5 cl of egg liqueur and simmer for about 3-4 minutes. Mix the remaining 5 cl of egg liqueur with the custard powder and stir into the apples. Bring to a boil once, then set aside. Mix all the ingredients for the cheese filling in a bowl until well blended. Pour the apple pudding onto the shortcrust pastry, smooth it out, then add the cheese mixture and smooth it out. Preheat the oven to 175°C (top/bottom heat) and bake the cake for 70 minutes. Then turn off the oven and let stand in the oven for another 20 minutes. Cool on a wire rack and refrigerate until the next day. The next day, whip the cream with the vanilla sugar and cream stiffener until stiff, stir in 2 tablespoons of egg liqueur, and spread it over the cold cake. Dust with a little cocoa powder. Tip: Slowly cut the cake slices one by one using a sharp knife dipped in hot water.